Calling foul on Heston's fish

It seems an unwritten rule of television that pretty well every dish cooked by celebrity chefs is something kosher-keeping Jews can’t eat.

Take Heston Blumenthal’s Great British Food this week, which was devoted to fish and chips.
The programme mentioned its partial origins in the Jewish East End.

But when the wizard of the kitchen came to concoct his own novel twist on it, what did he produce: turbot in a skin of truffle and sea urchin.

(That’s two out of three ingredients which are treif. Granted turbot might have passed kosher muster when fish was first fried here, but it’s definitely off the Beth Din slab today).